TENDER ITALIAN SUGAR COOKIES
These traditional Italian cookies are moist and tender. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape dough into 1-1/2-in. balls. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool., For icing, in a small bowl, combine milk, butter, vanilla and confectioners' sugar until smooth. Tint with food coloring if desired. Dip tops of cookies in icing; allow excess to drip off. Sprinkle with coarse sugar if desired. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 136 calories, Fat 5g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
ITALIAN COOKIES I
This cookie recipe has been handed down to me from my grandmother. It has been in the family for at least four generations.
Provided by C. Davis
Categories World Cuisine Recipes European Italian
Time 35m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.8 g, Cholesterol 44.6 mg, Fat 6.1 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 3.5 g, Sodium 129.7 mg, Sugar 5.7 g
ITALIAN SPRINKLE COOKIES
Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. -Gloria Cracchiolo, Newburgh, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen.
Number Of Ingredients 13
Steps:
- Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN CHRISTMAS SUGAR COOKIES
I can't even remember where I learned this recipe, I have been making them for 20 + years, every christmas, my family loves them. Using ricotta in the batter makes them so soft and almost cake like..
Provided by paula payne
Categories Cookies
Time 30m
Number Of Ingredients 10
Steps:
- 1. Combine : butter, sugar, eggs , vanilla then add ricotta and mix well.
- 2. Add the dry ingredients flour, salt, baking soda. Mix well and drop by tablespoons onto a cookie sheet lined with parchment paper, or a greased cookie sheet.
- 3. Bake 350* 10 minutes or so, just barely lt golden on the edges..remove to cooling rack.. Cool completely before putting vanilla frosting on top, then add sprinkles, if you have any left store in fridge...
SOFT ITALIAN SUGAR COOKIES
This is a bit different than the other recipe on this site as it does not use buttermilk and has a lot less sugar. Found it in a Simple & Delicious magazine.
Provided by HokiesMom
Categories Dessert
Time 50m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream together shortening and sugar.
- Beat in eggs and vanilla.
- Combine flour, baking powder, and salt together (I use a whisk) and gradually add to the creamed mixture and mix well.
- Shape dough into 1-1/2" balls.
- Place 1 inch apart on ungreased baking sheets.
- Bake at 400 degrees for 8-10 minutes or until lightly browned.
- Remove to wire racks to cool after 2 minutes.
- ****FOR ICING****.
- In a small bowl, combine the milk, butter, vanilla and confectioners' sugar until smooth.
- Tint with food coloring (I prefer the gel) if desired.
- ****DECORATING****.
- Dip the cooled cookies into the icing.
- Sprinkle with colored sugars if desired.
- Place on waxed paper until icing is set.
Nutrition Facts : Calories 137.6, Fat 5.5, SaturatedFat 1.7, Cholesterol 17.4, Sodium 75.4, Carbohydrate 20.6, Fiber 0.3, Sugar 12.4, Protein 1.7
ITALIAN SUGAR COOKIES
aka Italian White Christmas Cookies. I have had this simple recipe for years. This makes a basic soft cookie that can be iced and decorated for the holidays
Provided by Dave5003
Categories Drop Cookies
Time 43m
Yield 120 large cookies
Number Of Ingredients 10
Steps:
- Cream shortening and sugar with electric mixer.
- Add eggs one at a time and beat well.
- Add buttermilk, flavor extracts, baking soda and cream of tarter and blend well.
- Now by hand with a wooden spoon, add flour 1 cup at a time until the mixture is stiff.
- Drop from heaping tablespoons onto a lightly greased cookie sheet 2 to 3 inches apart. If not icing you may press on the nuts or sprinkles now (or you can ice or frost and decorate with sprinkles after baking).
- Bake in a preheated 375F oven, center oven rack, 10 to 13 minutes or until cookie edges are slightly brown and tops look set. DO NOT OVERBAKE. Overbaking cause dry, hard cookies.
- Carefully remove to rack to cool. Frost or decorate as desired.
- Notes: recipe may be halved, cookies freeze well, for best baking use an insulated baking sheet as these tend to burn on the bottom. Store airtight.
Nutrition Facts : Calories 90.2, Fat 3.8, SaturatedFat 1.1, Cholesterol 10.7, Sodium 28.9, Carbohydrate 12.9, Fiber 0.2, Sugar 6.9, Protein 1.3
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- Beat butter for about 3 minutes. Add 1 cup of the powdered sugar and beat for another minute or two until pale yellow and creamy.
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4.9/5 (26)Total Time 35 minsCategory DessertCalories 156 per serving
- In large mixing bowl, place butter, sugar, eggs, and vanilla. Mix well with electric mixer until fully combined. Add Ricotta and mix again until incorporated.
- Add flour, salt, and baking soda. Beat again until fully incorporated and a dough is formed. Dough will be soft and sticky.
- Using a cooke dough scoop or two spoons, drop by tablespoonfulls onto greased baking sheets. Bake at 350 for about ten minutes, or until lightly browned around bottom edges. Remove from oven and allow to cool completely.
- Remove lid and foil seal from can of frosting and microwave for about thirty seconds. Stir. Gently spread a little icing on top of each cookie and sprinkle with sprinkles of choice before icing sets.
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